☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting

[jimyson]

Seems to be a flaw with the Priority boxes maybe? It’s BS for sure. Both orders were 18+ lbs so maybe it’s just that amount of weight in the priority boxes is a no no.

 

[Inkleg]

Damn man sorry about that! Hope it gets worked out for you with minimal trouble.

There's a good possibility my ****** cats are responsible for one package, but they weren't out of my sight long enough for both...........wait.......where's Bella?

 

[jimyson]

Damn man sorry about that! Hope it gets worked out for you with minimal trouble.

There's a good possibility my ****** cats are responsible for one package, but they weren't out of my sight long enough for both...........wait.......where's Bella?

Ha. I will say that Nathan from BL/RB emailed within 5 minutes letting me know they will replace the lost beans and requesting the pictures so they could file a USPS claim.

 

[Inkleg]

That's good news you can't beat that for customer service. I've already received the pound of beans that was missing from my RB order.

 

[jimyson]

Yes, the order took a bit longer than expected but that is likely because they got flooded with orders and it just takes some time to get every order fulfilled. It’s after the order that really counts for me. They have definitely gone up in my rating. I just wish they weren’t in CA. The shipping is expensive.

 

[Kealia]

Wow, sorry to hear about the packing issues. Who is in CA? I looked up Red Beard and it shows Chicago? Is there another option here? I'm familiar with Sweet Marias, Roastmasters and now REd Beard (but maybe there is another Red Beard?)?

 

[HarborTownBrewing]

I finally finished the exhaust for the Behmor,and ran a couple roasts through it. Wow what a huge difference. In the past my little roast room would just fill up horribly with smoke but there is NONE in there now.

Very simple configuration, nothing fancy but it does the job. I can give more detailed pics if anyone cares to see how I did it.

Highly recommend if you have a way to vent it.

 

[jimyson]

Wow, sorry to hear about the packing issues. Who is in CA? I looked up Red Beard and it shows Chicago? Is there another option here? I'm familiar with Sweet Marias, Roastmasters and now REd Beard (but maybe there is another Red Beard?)?

Red Beard order came out of Orange, CA. Yes, others are closer and I do shop at various establishments. The Red Beard in particular had such a good deal that I couldn’t pass it up.

 

[Inkleg]

I think Red Beard and Bodhi Leaf are one in the same and BL is in CA.
https://www.bodhileafcoffee.com

 

[Inkleg]

I finally finished the exhaust for the Behmor,and ran a couple roasts through it. Wow what a huge difference. In the past my little roast room would just fill up horribly with smoke but there is NONE in there now.

Nice mod! I just have a fan set up and open the window when roasting, but I really like this.

Very simple configuration, nothing fancy but it does the job. I can give more detailed pics if anyone cares to see how I did it.

Are you really going to make us ask?

 

[jimyson]

I finally finished the exhaust for the Behmor,and ran a couple roasts through it. Wow what a huge difference. In the past my little roast room would just fill up horribly with smoke but there is NONE in there now.

Very simple configuration, nothing fancy but it does the job. I can give more detailed pics if anyone cares to see how I did it.

Highly recommend if you have a way to vent it.

View attachment 549075View attachment 549076

I ABSOLUTELY want to see and hear more. I have a 6” exhaust fan that I can hook into with mine.

Other than smoke, any differences in your roast profiles?

 

[HarborTownBrewing]

Here's a few more pics of the set up at the roaster. While I am a woodworker, be advised I'm not a metal worker and that part looks horrible.

I just cut a circular ish piece and drilled four holes in the same spots as the manufactured piece so it would attach to the roaster. Then I cut out a square where the exhaust air comes through. I bought a connector which I glued on with gorilla glue. The flex simply fits over that. Then I bought a white vent piece like are normally located outside dryer vents. Pretty much everything I did was the same as that guide I had posted a couple weeks ago.

I think I have about $14 in it, tops. The hardest part was flexing the duct properly and then cutting out the vent in the 1x12 I mounted in the window.

In terms of the roast I have done two and didn't notice any changes but I'll have a better idea tomorrow when I do a few more. My wife said when she walked up the the house she could definitely smell it outside.

I saw where some people mount an in line fan in the duct, and wire it through a dimmer dial. But, when you add a fan it pulls more air through the roaster. That could be worked out to your advantage though, as it could give more control of the roast. I might do that in the future.

 

[Schmoogdaddy]

You know, I lost that big blueberry in my cup today. It was there during the grind, but I felt it dies down once brewed. I tried both with Aeropress and pout over.

I'm going to try this https://legacy.sweetmarias.com/library/node/9698

As for temps, I don't track them. I usually hit fc between 210-220 on B temp though.

I should also add that my last profile charged it after a 160F preheat.

I am slow to reply, but I did roast the Ethiopian Yirgacheffe Dumerso using the above technique and got all kinds of blueberry. As it would turn out, now that I have the berry I was seeking, I find that's not really what I want in a coffee. BUT...this method has really upped my game with other roasts. I was resistant to only doing 1/2 lb. roasts for a couple years just for the sake of time invested vs. total output, but now I'm hooked on the results of 1/2 lb. roasts.

 

[HarborTownBrewing]

I am drinking a botched roast of the Ethiopian Konga this morning. I had a cold machine and it never really got as hot as usual so I figured it would taste like cardboard. Nope! It's like a freaking chocolate milkshake with some intense blueberry.

Not sure I can replicate this but if I can, it will be my method for the remainder of the ten pounds I have.

 

[TallDan]

Woke up about an hour ago, turned on the espresso machine as usual. Just now realized that i have no roasted coffee.

So now I decide if i roast and immediately brew or go out for coffee this morning.

 

[HarborTownBrewing]

Woke up about an hour ago, turned on the espresso machine as usual. Just now realized that i have no roasted coffee.

So now I decide if i roast and immediately brew or go out for coffee this morning.

Come on over! It's only.. What, an hour drive haha

 

[jschm19]

First roast this morning using one of the samples that came with the Behmor. Did 1/4 pound on P1, hit the Rosetta Stone button at 1c and then cool as soon as I heard 2c (14 seconds left on the timer). I guess I'll find out if it's decent in a day or two.

 

[jammin]

Woke up about an hour ago, turned on the espresso machine as usual. Just now realized that i have no roasted coffee.

So now I decide if i roast and immediately brew or go out for coffee this morning.

What are you gonna roast for espresso?

I am drinking a botched roast of the Ethiopian Konga this morning. I had a cold machine and it never really got as hot as usual so I figured it would taste like cardboard. Nope! It's like a freaking chocolate milkshake with some intense blueberry.

Not sure I can replicate this but if I can, it will be my method for the remainder of the ten pounds I have.

So what did the profile look like? Long dry/short finish?

 

[HarborTownBrewing]

Everything was real slow, I got to first crack a good minute later than normal. It had the lowest heat the first 4 minutes though then I sped it up to get it going. Dropped it about 30 sec after 1c ended

 

[TallDan]

What are you gonna roast for espresso?

Roasted some Guatemala El Socorro Maracaturra from Roastmasters. I've played around with the roast for it a bit and got some different flavors, but am consistently happy with that coffee.

 

[jammin]

^ive been meaning to roast a guat for espresso. i've had my eye for a good yellow bourbon varietal for a while but nothing interesting has come across the radar

Everything was real slow, I got to first crack a good minute later than normal. It had the lowest heat the first 4 minutes though then I sped it up to get it going. Dropped it about 30 sec after 1c ended

all the proteins in the mucilage are pretty delicate & heat sensitive so it can be easy to burn that off with a hot roast. maybe i'll have to drop my next round of Banko in a little cooler & see what happens

 

[TallDan]

First roast this morning using one of the samples that came with the Behmor. Did 1/4 pound on P1, hit the Rosetta Stone button at 1c and then cool as soon as I heard 2c (14 seconds left on the timer). I guess I'll find out if it's decent in a day or two.

Nice looking first roast! Enjoy!

 

[TallDan]

^ive been meaning to roast a guat for espresso. i've had my eye for a good yellow bourbon varietal for a while but nothing interesting has come across the radar

I'm kind of looking too, only a pound left of that one now.

Just saw this one from the same farm as the one I roasted today:
https://www.roastmasters.com/socorro-yellow.html

Green apple is not a descriptor that interests me though.

I'm thinking about trying this one:
https://shopthebeard.com/collections/green-coffee/products/guatemala-antigua-hunapu-green

 

[jammin]

yeah green apple doesn't really sound good to me either, especially for espresso. that 2nd one you posted checks all the right boxes. decent price too.


SM's posted a nice sounding Ethiopian... I can't seem to steer clear of this region hard as i try. 9.5 body & slightly lower acidity - "molasses sweetness". The big body & comfort food sweetness sounds like a winner for straight shots.
https://www.sweetmarias.com/product/ethiopia-dry-process-sidama-station



edit:
They still have Cascara tea which is something I've always wanted to try. I hear it can pack a bit of punch in the caffeine department too.
https://www.sweetmarias.com/product/costa-rica-helsar-cascara-coffee-fruit-tea-2

double edit:
i don't know why JBM coffee pisses me off so much but this is great example of why i suppose.. "Arrived in classic wood barrels". Meanwhile, the rest of specialty coffee has been using grainpro bags for years.
https://www.roastmasters.com/jamaica.html

 

[pshankstar]

Well it's official! My coffee roasting days inside are no more, like home brewing no longer exists indoors. One week of owning the roaster and roasting for the fourth time today, my wife and girls have asked (well nicely told me) to roast the coffee beans outside or in the garage. My wife did say she has enjoyed the new coffee so far and loves the smell of the beans after they are roasted, just not the smell when roasting. Anyhow, I had to share.

 

[jimyson]

Well it's official! My coffee roasting days inside are no more, like home brewing no longer exists indoors. One week of owning the roaster and roasting for the fourth time today, my wife and girls have asked (well nicely told me) to roast the coffee beans outside or in the garage. My wife did say she has enjoyed the new coffee so far and loves the smell of the beans after they are roasted, just not the smell when roasting. Anyhow, I had to share.

This isn’t surprising. Enjoy the weather!

 

[HarborTownBrewing]

Yeah I caught the dickens one time for roasting indoors before my 1 year old nephew visited. Probably not good for him to breath it in but heck, kids used to chew on cribs painted with lead.

 

[jammin]

I’ll be honest, roasted coffee smells WAY better than coffee being roasted.

 

[HarborTownBrewing]

Yeah I'm not a fan of the coffee roasting smell. I know some like it but I don't care for it. Plus all the smoke inhalation

 

[TallDan]

I don't mind the coffee roasting smell and it really doesn't seem like that much smoke to me.